FDA_GOV 21/04/20 Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic. FDA is sharing information about best practices to operate retail food stores, restaurants, and associated pick-up and delivery services during the COVID-19 pandemic to safeguard workers and consumers.
This addresses key considerations for how foods offered at retail can be safely handled and delivered to the public, as well as key best practices for employee health, cleaning and sanitizing, and personal protective equipment (PPE). This is not a comprehensive list. We encourage consulting the references and links provided below by CDC, FDA, EPA, and OSHA for more detailed information. This will be updated as FDA receives further information and inquiries. On April 10, 2020, FDA held a call with industry members to discuss these best practices.
Health_state_mn_us 12/02/21 COVID-19 Preparedness Plan Requirements for Restaurants and Bars. QSRMAGAZINE - AVRIL 2020 - The Importance of Restaurant Pest Control During COVID-19. For good reason, pest control providers have been deemed essential by the Department of Homeland Security and can operate during this ever-evolving time.
What you may not realize, however, is why pest control is so essential, especially in light of COVID-19. Just because a restaurant is closed, doesn’t mean it’s still vacant. In fact, it may be more susceptible to pest infestations as decreased traffic allows pest hot spots to go undisturbed and unmonitored. Plus, with the abrupt closing of establishments, it’s likely that critical cleaning and sanitation steps were overlooked.
This is a dangerous combination, since unkempt restaurants can attract rats, mice and German cockroaches, especially as they search for new food sources. MEDRXIV 14/12/20 Simulation-Based Study on the COVID-19 Airborne Transmission in a Restaurant. WASHINGTON STATE DEPARTMENT OF HEALTH 04/12/20 COVID-19 Guidelines for Restaurants. JOURNAL OF KOREAN MEDICAL SCIENCE 23/11/20 Evidence of Long-Distance Droplet Transmission of SARS-CoV-2 by Direct Air Flow in a Restaurant in Korea. The coronavirus disease 2019 (COVID-19) caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) had spread throughout the world, and the total cases numbered more than 17 million and 680,000 deaths by COVID-19 as of August 3, 2020.1 On January 20, 2020, a Chinese traveler from Wuhan, China, was identified as the first COVID-19 case in Korea, after which only 30 cases of COVID-19 were reported until February 20 and were based on visitors to the country and contact with them.
After an outbreak associated with a religious group in Daegu Metropolitan city, the number of new patients per day rapidly increased to a maximum of 813 from late February to late March. On June 17, there was a new confirmed COVID-19 case (index case, case A) in Jeonju, Korea, considered as transmitted by droplets at 6.5 m away from the infector and 5 minutes exposure in a restaurant with air conditioning. Food Secur. 2020 Nov 6 : 1–13. Food waste in Italian households during the Covid-19 pandemic: a self-reporting approach. ICELANDIC TOURIST BOARD 31/10/20 Covid-19-Guidelines for restaurants and accommodation regarding gatherings and physical distancing. FAS USDA 26/10/20 Israel: Food Service - Hotel Restaurant Institutional. GEORGIA DEPARTMENT OF PUBLIC HEALTH 30/09/20 COVID-19 GUIDANCE FOR RESTAURANTS AND ESTABLISHMENTS THAT MEET THE DEFINITION OF A “BAR” PER O.C.G.A. § 3-1-2(2.1)
SERVICE_GOV_UK 01/10/20 Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway servicesCOVID-19 secure guidance for employers, employees and the self-employed. SERVICE_GOV_UK 01/10/20 Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway servicesCOVID-19 secure guidance for employers, employees and the self-employed. GEORGIA DEPARTMENT OF PUBLIC HEALTH 30/09/20 COVID-19 GUIDANCE FOR RESTAURANTS AND ESTABLISHMENTS THAT MEET THE DEFINITION OF A “BAR” PER O.C.G.A. § 3-1-2(2.1) THE CONVERSATION 10/09/20 Eat Out to Help Out: crowded restaurants may have driven UK coronavirus spike – new findings. England is about to re-impose nationwide restrictions on gatherings to control the spread of COVID-19.
This comes less than two weeks after the end of the government’s half-a-billion-pound scheme to get people to eat out in restaurants. Depending on how things go, we may look back on this scheme as the first step towards a second lockdown. During August, the UK government ran the Eat Out to Help Out scheme to get cash into the hands of hospitality businesses, boost confidence and encourage people back to the high street. The government offered restaurant-goers a 50% discount on their meal, up to £10 per person, to eat out on Mondays, Tuesdays and Wednesdays. Over the month, the government spent £522 million of taxpayers’ money on more than 100 million of these subsidised meals. Now that the scheme is over we can see if it achieved the government’s goals.
People ate out It is hard to analyse a scheme like Eat Out to Help Out because people’s activity is volatile for numerous reasons. CDC EID - NOV 2020 - COVID-19 Outbreak Associated with Air Conditioning in Restaurant, Guangzhou, China, 2020. Disclaimer: Early release articles are not considered as final versions.
Any changes will be reflected in the online version in the month the article is officially released. To the Editor: In the research letter by J. Lu et al. (1), the authors claim that “The air outlet and the return air inlet for the central air conditioner were located above table C (Figure, panel B).” This sentence does not describe the actual layout depicted in the Figure, in which the air conditioner is located by table C and the exhaust fan is between tables B and D. Furthermore, the authors do not provide evidence of why “Virus transmission in this outbreak cannot be explained by droplet transmission alone.” It is hard to understand how the authors conclude that “… strong airflow from the air conditioner could have propagated droplets from table C to table A, then to table B, and then back to table C.”
Author affiliation: Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, USA. SOUTHFLORIDAREPORTER - AOUT 2020 - 5 Ways COVID-19 Has Changed the Restaurant Industry (And How to Keep Up. Toronto_ca 07/08/20 COVID-19 Guidelines for Re-Opening your Restaurant, Bar and other Food Service Premises. FAS USDA 04/08/20 Germany: COVID-19 Triggers Structural Changes in the German Restaurant Sector. NSW_gov_au 24/07/20 Restaurants and cafes (including food courts) BNN NEWS 10/07/20 LATVIA - COVID-19 outbreak: no more than four people at a table and shorter open hours for cafes. To limit the spread of COVID-19 and prevent new infections, on Friday, 10 July, the Cabinet of Ministers decided to shorten the open hours of public catering companies.
Healthcare Ministry’s developed decision project, which the government reviewed during an extraordinary meeting on 10 July, expands on requirements for Epidemiological Safety Measures for prevention of COVID-19 infection. The government has decided to make it a duty for public catering companies to ensure visitors can see publicly available information about the maximum number of people allowed to stay at a café or restaurant at the same time. As of 11 July it is not allowed for more than four clients who are not members of the same household are allowed to sit at the same table at a café or restaurant. No more than eight people who are not members of the same family are allowed to sit at the same table outdoors.
Governor_wa_gov 07/07/20 Phase 2 and Phase 3 Restaurant and Tavern COVID-19 Requirements. YORK_CA 19/06/20 COVID-19: GUIDANCE FOR MOBILE FOOD PREMISES. CORONAVIRUS_DC_GOV 18/06/20 Coronavirus 2019 (COVID-19): Guidance for Restaurants. York_ca 16/06/20 COVID-19 PRECAUTIONS FOR RESTAURANTS. OTTAWAPUBLICHEALTH_CA 11/06/20 COVID-19 Guidelines for Reopening your Restaurant. HAMILTON_CA 11/06/20 COVID-19 Guidelines for Re-Opening Your Restaurant. ALBERTA_CA 04/06/20 COVID-19 INFORMATION - GUIDANCE FOR RESTAURANTS, CAFES, PUBS, AND BARS. NSW_GOV_AU 02/06/20 COVID-19 Safety Plan - Restaurants and cafes. BC Restaurant & Food Services - JUIN 2020 - BCRFA Restaurant COVID-19 Safety Plan Rodney’s Oyster House. MASS_gov - Restaurants MA COVID-19 Checklist. MARYLAND_GOV 27/05/20 Plaquette : Best practices for businesses to reopn - restaurants and bars. FRESNO_ca_us 27/05/20 Formulaire déclaratif en ligne : COVID-19 Restaurant Operating Procedures.
COLORADO RESTAURANT ASSOCIATION 25/05/20 Restaurant Impact Survey - May - Results Compiled from Colorado Restaurant Association Survey Conducted May 6-12. THE COLLEGE TODAY 20/05/20 Researchers to Study COVID-19 Impact on S.C. Restaurants owners and operators may take the short, 20-question survey before June 15, 2020. Restaurant owners across Texas have spent the past month pivoting to new business models, offering meals to-go and the sale of bulk produce and other staples.
But around half report temporarily or permanently closing in the month since Gov. Greg Abbott ordered all dine-in restaurants and bars in the state to shut down. Four out of five owners said they have laid off at least some of their employees, according to a survey conducted by the University of Houston Hobby School of Public Affairs. Working with the Texas Restaurant Association, the Hobby School report offers a sobering look at the human and financial toll the virus and closures have taken on an industry that employed one out of 10 working Texans at the start of the year. Abbott says he will announce the next steps to restart the economy Monday. “Restaurant owners are well aware of the headwinds they face, but most are optimistic they will eventually recover,” said Pablo M. Among the other findings: MALL BUSINESS DREAM VIA YOUTUBE 21/05/20 Covid-19 - The Proven 7 Step Restaurant Owners "New World" Survival Plan Webinar Recording.
OSHA_GOV - MAI 2020 - COVID-19 Guidance for Restaurants & Beverage Vendors Offering Takeout or Curbside Pickup. OREGON HEALTH AUTHORITY 17/05/20 Reopening Guidance FAQs - Restaurants and bars (Updated 5-17-2020) NC DEPARTMENT OF HEALTH AND HUMAN SERVICES 22/05/20 Interim Guidance for restaurants. MSU_EDU 02/05/20 COVID-19 forces restaurants to rethink business model. MAINE_GOV 08/05/20 COVID19 Prevention Checklist - Industry Guidance. Michigan restaurants don’t look as they used to before COVID-19.
Gov. Gretchen Whitmer’s stay-at-home order leaves restaurants with only one option to continue the business, and that is through carry-out orders. Without customers at their tables, hundreds of restaurants across the state have placed their employees on furlough. For the remaining few, hours have been shortened. Some have temporarily closed until the order is lifted. Portage, Michigan At Red Lobster in Portage, Michigan, 17-year-old Sarah Sweers is a hostess who worked part time after school and on the weekends. “We heard from Tracy, our general manager, who heard it from corporate.
Red Lobster bartender Jessica Leggett said that she thinks the reason they were placed on furlough was so the employees can qualify for unemployment. “You have to be on furlough or be laid off, and you don’t lay off restaurant workers. Sweers said that there is one person working in the kitchen, one manager working and then a to-go specialist. HEALTH_WYO_GOV 15/05/20 COVID-19: Guidance for Restaurants from the Wyoming Department of Health. Governor_wa_gov - MAI 2020 - Phase 2 Restaurant/Tavern Reopening COVID-19 Requirements.
GEORGIA DEPARTMENT OF PUBLIC HEALTH - MAI 2020 - COVID-19 GUIDANCE FOR RESTAURANTS AND FOODSERVICE ESTABLISHMENTS. FDA - Food Safety and the Coronavirus Disease 2019 (COVID-19) Restaurants and retail food establishments are regulated at the state and local level.
State, local, and tribal regulators use the Food Code published by the FDA to develop or update their own food safety rules. Again, there is no current evidence to support the transmission of COVID-19 associated with food or food packaging. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly eyes, but this is not thought to be the main way the virus spreads. The coronavirus is mostly spread from one person to another through respiratory droplets. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill—to prevent foodborne illness. As an extra precaution to help avoid the transmission of COVID-19 through surface contact, we recommend frequent washing and sanitizing of all food contact surfaces and utensils. Covid19_CA_gov 12/05/20 COVID-19 INDUSTRY GUIDANCE: Dine-In Restaurants. CNBC 11/04/20 How Coronavirus Decimated The Restaurant Industry Overnight.
CDC EID - JULY 2020 - COVID-19 Outbreak Associated with Air Conditioning in Restaurant, Guangzhou, China, 2020. Disclaimer: Early release articles are not considered as final versions.
Any changes will be reflected in the online version in the month the article is officially released. Author affiliations: Guangzhou Center for Disease Control and Prevention, Guangzhou, China (J. Lu, K. Li, C. Xu, W. From January 26 through February 10, 2020, an outbreak of 2019 novel coronavirus disease (COVD-19) affected 10 persons from 3 families (families A–C) who had eaten at the same air-conditioned restaurant in Guangzhou, China.
On January 23, 2020, family A traveled from Wuhan and arrived in Guangzhou. The only known source of exposure for the affected persons in families B and C was patient A1 at the restaurant. Figure Figure. CDC 18/05/20 Considerations for Restaurants and Bars. As restaurants and bars resume operations in some areas of the United States, CDC offers the following considerations for ways in which operators can protect employees, customers, and communities and slow the spread of COVID-19. Restaurants and bars can determine, in collaboration with state and local health officials, whether and how to implement these considerations, making adjustments to meet the needs and circumstances of the local community. Implementation should be guided by what is feasible, practical, acceptable, and tailored to the needs of each community.
These considerations are meant to supplement—not replace—any state, local, territorial, or tribal health and safety laws, rules, and regulations with which businesses must comply. Guiding Principles to Keep in Mind The more an individual interacts with others, and the longer that interaction, the higher the risk of COVID-19 spread.
COVID-19 is mostly spread by respiratory droplets released when people talk, cough, or sneeze. VETHYQUA 13/03/20 Fiches CONGÉLATION - Restauration Collective Version 2. The Licensing Board for the City of Boston has taken steps to streamline existing processes and remove outdated restrictions on small businesses and restaurants. Mayor Martin J. Walsh today announced the Licensing Board for the City of Boston (the "Board") has taken steps to streamline existing processes and remove outdated restrictions to help small businesses and restaurants as part of the COVID-19 reopening process. At its voting hearing on Thursday, May 21, 2020 the Board took the following actions: "We've said from the beginning that Boston's reopening process must take a cautious approach that puts science and public health at the forefront of our discussions," said Mayor Walsh.
"It's my hope that these updated protocols will help ensure proper social distancing, and give much-needed assistance to the small businesses that are the lifeblood of Boston's neighborhoods. " UNIVERSITY OF HOUSTON 24/04/20 How Are Texas Restaurants Surviving COVID-19 Shutdown?